Sierra Leonean Style Couscous is a traditional Sierra Leonean recipe for a classic dish of couscous blended with beef, onion and bell peppers. The full recipe is presented here and I hope you enjoy this classic Sierra Leonean version of: Sierra Leonean Style Couscous.
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Ingredients:
For the couscous:
180g (1 cup) couscous
250ml (1 cup) boiling water
Salt, to taste
For the beef:
300g (2/3 lb) beef
Salt and freshly-ground black Pepper, to taste
½ tsp ground coriander seeds
1 Bay leaf
1 tbsp water
½ tsp oil
For the stew:
1 onion, sliced
1 bell pepper, de-seeded and chopped
fresh chillies, chopped, to taste (habaneros or Scotch bonnets, typically)
1 bay leaf
1/2 Jumbo/Maggi seasoning cube
2 tsp tomato purée
1 tbsp oil
125ml (1/2 cup) water
Method:
Combine couscous and salt in a bowl. Pour over the boiling water and mix well. Cover and set aside for 5 minutes then fluff with fork, then cover and set aside for another 5 minutes.
Cut the beef into bite-sized pieces. Season with salt, black pepper and ground coriander. Mix well to combine then transfer to a cooking pot. Add 1 tbsp water and the bay leaf and cook, covered, over low heat for 5 minutes. Remove the beef and set aside.
Add the onions, bell pepper and chillies to the liquid remaining in the pot. Now add in the 1/2 jumbo cube, tomato purée, oil and water. Mix well, cover and cook for 35 minutes, until the onions are very soft. Add more water during cooking, as needed. For the final 5 minutes, remove the lid and allow the water to evaporate away.
When the ingredients are dry, return the beef to the pot. Stir-fry for 10 seconds then add the couscous and mix everything to combine. Cook gently, stirring constantly, until the ingredients are heated through.
Adjust the seasonings to taste then serve accompanied by grilled meat and a salad.
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